Sautéed apples with cinnamon

Total time: 20 Min
Difficulty: Low
Serves: 4 people
By Cookist
3 large, peeled without heart
2 tbsp
Lemon juice
1 tbsp
1 tsp
Ground cinnamon
1 tsp
Cold Water
1/2 cup
Brown sugar
1/2 cup
Vanilla ice cream

"An apple a day keeps the doctor away" is an old proverb that most of us are familiar with.
Apples are so commonplace that they're almost overlooked but here I am going to give you a simple way to make them extraordinary for you and your loved ones, and the best, in a very short time.
The apples sautéed with cinnamon are a delicious homemade dessert. They are simple to elaborate, inexpensive and, if you are a fruit lover, you will be fascinated. This recipe consists in sautéed apples with butter and cinnamon. Although, it is also possible to make a light version of this recipe, replacing the sugar with sweetener without calories.

  • Cut apples into ½ "(¼") thick slices. If you have an apple peeler, it's better because they all look the same.
  • Melt the butter over medium heat in a large skillet or pot. Add the apples and cook, stirring constantly until the apples are soft. Dilute the cornstarch in the water and add moving to the pan or pot. Then add the blonde sugar and cinnamon. Bring to boil 2 minutes, stirring.
  • Remove from skillet.
  • There are two ways to serve it, cold or hot, either way it will always be delicious and will not disappoint you. Try both and enjoy!
    Cool: Can be made 2 days ahead. Cover and chill.
  • Heat: Remove from heat and serve warmly with ice cream (this is optional).

How to make your sauteed apples look better? I'll give you some simple tips:

Cinnamon: I’m a cinnamon lover, so I use it with no limits and use 1/4 teaspoon for each apple. You can use less, omit it altogether, or try something else.
Another thing you can do is rub the apple slices with lemon, to prevent them turning brown and look better when you make the final dish.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Trick: I added a large pinch of salt because it was too sweet and that was an excellent addition.

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